Ingredients

• 4 pieces (approx. 150-180g each) Tilapia fillets
• 400 ml (1 can) Coconut milk
• 1/2 medium, cored and sliced Fresh pineapple
• 4 cloves, minced Garlic
• 1 inch, grated Fresh ginger
• 1/2 small, thinly sliced Red onion
• 2 tablespoons Fish sauce (patis)
• 2 tablespoons (plus a splash for marinade) Calamansi or lime juice
• 1 piece, thinly sliced (optional) Bird's eye chili
• 1 teaspoon Palm sugar or brown sugar
• 2 tablespoons Vegetable oil
• 1/4 cup, chopped (for garnish) Fresh cilantro
• 2 stalks, chopped (for garnish) Green onions
• To taste Salt and freshly ground black pepper

Instructions

1. 1

   Marinate tilapia: Season tilapia fillets with salt, pepper, and a splash of calamansi or lime juice. Let sit for 10-15 minutes.

2. 2

   Prepare pineapple: Slice fresh pineapple into rings or wedges. Brush lightly with oil and grill or pan-sear until caramelized and slightly smoky, about 3-4 minutes per side. Set aside.

3. 3

   Make coconut sauce: In a pan, sauté minced garlic, grated ginger, and sliced red onion in vegetable oil until fragrant.

4. 4

   Add coconut milk: Pour in coconut milk, fish sauce, remaining calamansi or lime juice, and palm sugar (and chili if using). Bring to a simmer and cook for 5-7 minutes until slightly thickened. Adjust seasoning.

5. 5

   Grill tilapia: Lightly oil a grill pan or outdoor grill. Grill tilapia fillets for 3-5 minutes per side, or until cooked through and flaky.

6. 6

   Assemble: Place grilled tilapia on serving plates. Spoon a generous amount of coconut sauce over the fish. Arrange roasted pineapple slices alongside.

7. 7

   Garnish and serve: Garnish with fresh cilantro and chopped green onions. Serve immediately, ideally with steamed jasmine rice.